Perkedel - Indonesian potato cakes

Fried potato cakes make great snack anytime. Perkedel I think is an Indo-Dutch fusion. There are various spellings all mean the same potato cake if you ever come across them.
perkedel = berkedel = bergedel = bergedil
This is home cooking make perkedel with any mixtures you like. Other than the potato there are no strict rules what else can be added. Tinned corned beef or minced beef is common,

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Kuih Momo (Kuih Makmur)

It's still Ramadan at the moment. Hari Raya or Eid is coming soon. When I was still living in the Far East, one of the sweet cookies I remembered popular during Hari Raya is Kuih Momo. In Brunei and East Malaysia, these cookies are commonly known as Kuih Momo and in West Malaysia I think they are more commonly known as Kuih Makmur.Other than Hari Raya, we also make these cookies for Chinese New

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Epok Epok

Epok epok is Malay style semosa. Some people called them karipap. Epok epok is similar to Chinese-Malay style flaky curry puff, the only difference is the pastry. Epok epok is usually deep fried.

For the filling, some like sardine which I am not too keen. Some people used chopped hard boiled egg with potato. Chinese yam is also a common filling. Vegetarian version includes potato and vegetables

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Apam balik (Turnover pancake)

Pancakes are multi racial and international. Every country has their own different pancake recipes.I have posted quite a few Chinese style pancakes.Now lets return to a traditional Malay recipe. This pancake is Apam Balik, translated as turnover pancake.There is a thin and crispy version and a thick and fluffy one like this post. This thick pancake is similar to American thick pancake with a

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Bingka ubi kayu (Cassava cake)

Fresh cassava is one of those things I missed living in England. When I was staying in the far east years ago, we always had cassava growing at the back garden. It's so easy to grow and one plant usually yields around 10kg of starchy roots. We had them steamed and eaten dipped in sugar, curry, cassava crisps/chips and my favourite cassava cake.There are various names for cassava. In Malay it is

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Ondeh ondeh

It has been years since I last had/made these soft chewy greenish balls bursting with a molten syrup filling.Ondeh ondeh is a Malay kuih (cake) the dough's texture is similar to Chinese/Japanese mochi cake, the filling is a dark palm sugar (gula melaka) once boiled turned to a syrup. The coating is freshly grated coconut, dessicated just will not do it's too dry.In Indonesia these same sweet

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Kuih Sarang Semut (Honeycomb Cake)

This is a Malay caramel cake very popular in Indonesia, Malaysia and Brunei. Commonly called honeycomb cake. In Malay it is called Kuih Sarang Semut translated as ant's nest cake. The cake is full of tunnels or holes and is quite chewy.This cake is quite simple to make once you got the syrup sorted. The ingredients and baking method are quite different to a typical western cake. Burnt sugar

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Pulut Udang Panggang (Sticky Rice Rolls with dried shrimps sambal wrapped in banana leaf)

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Slide show (slick to view)

Ingredients:Sticky Rice:2 ½ cup of glutinous rice or sticky rice (cup size 250ml)200 ml coconut milk (tin)200 ml boiling water1 ½ tsp salt
Filling : Sambal Udang Kering * (recipe)
Wrapping: 1 pack of banana leavesSome cocktail sticks
Methods:Soak glutinous rice with tap water overnight or at least 4 hours.
Drain off excess water.
Add rice into a glass dish.

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Curry Puffs

Slide show (click to view)


A. Flaky pastry
1. Water pastry350 g of plain flour100 g of Trex or pastry margarine*½ tsp of saltAbout ½ cup of cold water 2. Fat paste pastry280g of plain flour180 g of Trex or pastry margarine½ tsp of salt Method:- for the water pastry, rub fat into flour till well mix, add salt. Mix water into the crumbs bit at a time till the pastry bind and no

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